Recipe by GaddAboutEating,
A lovely dish, full of comfort and warmth. My father used to say that fish was ‘brain food’. This is ‘brain food’ that the stomach will also love.
Great when it’s hot out of the oven, and this recipe can also be fully cooked, then frozen. Thaw on countertop and then reheat to warm through. This dish is always enjoyable.
This is dead easy and makes great bread!
Our simple instructions for the Sourdough Yeast Culture can be found at this link.
As to the flour used, this is mainly a white bread recipe, but I often use a combination of 2cups white, 1cup whole wheat, and 1/2 cup flax meal.
Also, ideally one would use “Hard Wheat” flour, but All Purpose will work. For specialty flours, one can often find these in bulk food stores, especially the “health food store” variety, and also in gourmet shops.
The original instructions call for a dutch oven, but I currently don’t have one, so used a ceramic casserole dish. I also used a pyrex casserole, but it broke, so I don’t recommend them for this. The temperature shift between the hot casserole and the room temperature bread is almost certainly the culprit.
I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in 2005 (here’s the title song, somewhat earlier at the Distillery Jazz Festival, where I met Lisa Shamai, local caterer extraordinaire, and the creator of this delicious, spicy, cornbread recipe.
A warm and gracious woman, Lisa has been cooking in Toronto for decades, at one time running a jazz club on weekends at her catering facility, Lisa Shamai Cuisinerie. Sadly, it was a brief candle, and the club blew out before I got to see it. Happily, the catering company is still with us.
I’ve always loved Johnnycake, aka cornbread and enjoyed this one a great deal at the show, going back to sneak extra helpings of the spicy, cheesy bread. Lisa was gracious enough to share it with me for this soup and bread edition of Eatin’s Canada and we thank her for it. I suggest you try it with the 3Bean Chili recipe from January…and lots of butter. Yummy.
Recipe by GaddAboutEating